Rich & Creamy Coconut Curry with Roasted Broccoli
over Mango Chutney Rice
Cooking time
20 minutes
Servings
2/4
Calories
630 /serving
This piping hot bowl of creamy curry is perfect for winter evenings. You’ll make a simple aromatic base from scratch by sautéing garlic in our peppery Punjab Pleasures spice blend, gently sweet with coriander, fennel and fenugreek. Then you’ll build volume with freshly diced tomatoes and creamy coconut milk. Fruit up a fluffy side of white rice with mango chutney, and top off each warming portion with roasted broccoli fresh from the oven. Your edgy veggie dinner is served!
We will send you:
- 15ml Minced garlic
- 300g Broccoli florets
- 1 Bunch of cilantro
- 2 Tomatoes
- 165ml Coconut milk
- 45g Mango chutney
- 160g White rice
- 15ml Tomato paste
- 24g Punjab Pleasures spices (coriander, black pepper, cumin, fennel, fenugreek, garlic, ginger, paprika, turmeric, sea salt, brown sugar)
You will need:
Medium pot
Medium pan
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
51 g
Saturated Fat
11 g
Sodium
1430 mg
Total Carb
101 g
Sugars
21 g
Protein
13 g
Fibre
7 g
Preparation
Cook the rice
Preheat the oven to 450°F. In a medium pot, combine the rice, 1 ½ cups water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 14 to 16 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Add the mango chutney. Fluff the rice.
Roast the broccoli
Meanwhile, on a lined sheet pan, toss the broccoli with a drizzle of oil, ½ the spices and S&P. Roast, stirring halfway, 14 to 18 min., until tender.
Make the curry
Meanwhile, large-dice the tomatoes. In a medium pan, heat a drizzle of oil on medium-high. Sauté the garlic, 30 sec. to 1 min., until fragrant; season with the remaining spices. Add the tomato paste and cook, stirring frequently, 1 to 2 min., until dark red. Add the tomatoes and coconut milk. Cook, stirring occasionally, 3 to 4 min., until thickened; season with S&P.
Finish & serve
Roughly chop the cilantro leaves and stems. To the pot of rice, add up to ½ the cilantro; stir well. Divide the rice between your bowls. Top with the broccoli. Spoon the curry over. Garnish with the remaining cilantro. Bon appétit!
